Have you tried seasoning your sauce with Penzey's pizza seasoning? It's a unique blend of a number of spices that make for a very good sauce. I thought I made some good sauce in the past, until I tried the uncooked sauces found here. Now I'm on the lookout for really excellent canned tomatoes. If I can get some, then my sauce is just tomatoes with the Penzey's pizza seasoning, a dollop of olive oil, and maybe fresh basil after the pie comes out of the oven, so that's really more of a garnish.
Also, from what I have learned here, the amount of sauce used on a single pie needs to be much less than we would think or want. It's that fine balance between crust, sauce, cheese, and toppings that can set a good pizza apart from a great pizza.
Just my .02 worth.